Roasted Cod with Courgette Bolognese

Name: Roasted Cod with Courgette Bolognese
Ingredients: 2 x 140g – 160g Cod Loin, skinned and pin boned. Ideally salted for 15 minutes then washed.; 50ml Rapeseed oil, cold press.; Pinch of Maldon salt.; 1 turn of ground white pepper.; Pinch of piment d’espelette; 1 squeeze of lemon from a ¼ lemon and zest.; 1 Small to medium courgette; 1 courgette flower; 1 courgette stem; 1 tablespoon of tomato puree; 100ml of tomato passata; 100gr of pancetta; 50ml red wine; 50gr butter; 1 sprig of thyme; 1 sprig of rosemary; 1 sprig of oregano; 2 crushed cloves of garlic; 1 banana shallot; 1 bay leaf; 6 very fine strips of lardo; 50gr of top grade aged parmesan; Selection of fresh herbs or edible flowers

www.jamesmartinchef.co.uk

This Roasted Cod with Courgette Bolognese by Liam and Ryan Simpson-Trotman is divine! The cod is salted to take out the moisture and make it flakey.

View full recipe on www.jamesmartinchef.co.uk

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Ingredients

2 x 140g – 160g Cod Loin, skinned and pin boned. Ideally salted for 15 minutes then washed.
50ml Rapeseed oil, cold press.
Pinch of Maldon salt.
1 turn of ground white pepper.
Pinch of piment d’espelette
1 squeeze of lemon from a ¼ lemon and zest.
1 Small to medium courgette
1 courgette flower
1 courgette stem
1 tablespoon of tomato puree
100ml of tomato passata
100gr of pancetta
50ml red wine
50gr butter
1 sprig of thyme
1 sprig of rosemary
1 sprig of oregano
2 crushed cloves of garlic
1 banana shallot
1 bay leaf
6 very fine strips of lardo
50gr of top grade aged parmesan
Selection of fresh herbs or edible flowers